Learning outcomes expected at the level of the course (4 to 10 learning outcomes) |
After completing the course, the student will become familiarized with the major concepts of organic food analysis, which includes:
- choosing a suitable chromatographic method for separation of components of the mixture of substances that have been isolated from food,
- select appropriate spectroscopic methods for qualitative analysis to identify food organic compounds of interest,
- combining individual spectroscopic methods for structure elucidation;
- application of acquired knowledge in research projects. |
Course content broken down in detail by weekly class schedule (syllabus) |
1st week: Chromatographic separation (TLC, GC, HPLC). Sample preparation.
2nd week: Chromatography of volatile (essential oils, pesticides,...) and non-volatile (flavonoids, amino acids, sugars, ...) compounds.
3rd week: Mass spectrometry (MS). Methods of ionization and mass ionizers. MS / MS methodology.
4th week: Examples of different classes of organic compounds.
5th week: The analysis of compounds in wine, liquor, juices, essential oils, and the like. (terpenes, norizoprenoids, flavonoids, glucosinolates, pesticides, ...) ..
Spectroscopy analysis methods. Electromagnetic spectra. Spectroscopic techniques used in organic compound structure elucidation.
6th week: Ultraviolet and visible spectroscopy (UV/Vis): What is a chromophore. Effect of conjugation.
7th week: Examples of different classes of organic compounds in food analysis (phenols, flavonoids, anthocyanins, pigments,...).
Partial exam (written, 1 hour 15 min)
8th week: Infrared spectroscopy (IR) Introduction (IR, NIR, Raman).
9th week: Examples of spectra of different classes of organic compounds.
10th week: Examples of FTIR spectrum in qualitative analysis and control of various foods (meat and meat products, fish and related products, fruits and vegetables, dairy products and cereals).
11th week: Nuclear magnetic resonance spectroscopy (NMR). Basic principles.
12th week: 1H NMR Chemical shift. Spin-spin coupling. Quantitativity.
13th week: 13C NMR. and 2D NMR.
14th week: Examples of spectra of different classes of organic compounds.
15th week: Application of NMR (examples of spectra) in the quality control of vegetable oil, determining the fat, moisture and sugar in the natural products (ripeness and quality of fruit and vegetables), oil content and moisture content of the grains, authentication of fruit juices and wines, characterization of protein and sugar, and etc ...
Partial exam (written, 1 hour 15 min)
Laboratory exercises
Chromatography (TLC, GC, i/ili HPLC) (Separation of complex mixtures of volatile and non-volatile compounds - essential oils, flavonoids, pigments etc.) and mass spectrometry. (4)
UV/VIS absorption spectroscopy analyses (essential oils, terpenes, flavonoids, glucosinolates, etc.). (4)
IR spectroscopy. Analyses of solid, and liquid mixtures and pure compounds (essential oils, terpenes, flavonoids, glucosinolates, etc.) (4)
NMR spectroscopy. Analysis of NMR spectra (1H i 13C NMR) by using SPINWORKS software. Analysis of obtained IR, MS, NMR spectra and comparison by databases available on Internet (SDBS, NIST,...). (3) |
